All you need:<br />2 tbsp (30 mL) unsalted butter<br />3 cups (750 mL) finely diced carrots, onion, celery, green and red bell peppers <br />2 tbsp (30 mL) CLUB HOUSE LEMON AND HERB ONE STEP SEASONING<br />1¼ cups (300 mL) reduced sodium chicken broth<br />1 cup (250 mL) uncooked couscous<br /><br />All you do:<br />1. In large skillet, over medium-‐high heat, melt butter. Add vegetables and seasoning. Sauté 3 minutes.<br />2. Stir in broth. Bring to a boil.<br />3. Stir in couscous then remove from heat.<br />4. Cover and let stand 5 minutes or water is absorbed.<br />Makes: 6 servings
